Modern Sauces Based on Citrus, Herbs, Garlic, and Olive Oil
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- Green Harissa (click for recipe)
Romesco Sauce (click for recipe)
- 1-Kimchi Relish (click for recipe)
2-Charred Lemon-Shallot Chutney (click for recipe)
3-Avocado-Lime Sauce Vierge (click for recipe)
Use HERBS, not mirepoix Traditional sauces derive savory character from vegetables (carrots, onion, celery) that simmer in the stock. Modern sauces turn to fresh herbs, which impart bright notes and zing.
Use CITRUS, not wine Wine can add a layer of flavor to sauce, but using lemon and lime juice instead will lend a crisp acidity that counters the richness of meats and other proteins.
Use OLIVE OIL, not butter The creaminess of butter can make sauces taste heavy and indulgent. Swap in extra-virgin olive oil to bring out the greener, complex flavors of your herbs and spices.